Abalone and Seaweed Soup (Jeonbok Miyeokguk): Rich and Refreshing
Super Easy Abalone and Seaweed Soup Recipe!
Let’s make a nourishing abalone and seaweed soup (Jeonbok Miyeokguk)! This recipe is incredibly simple and results in a dish packed with health benefits and delicious flavor. Abalone adds a wonderful chewy texture and oceanic depth, while seaweed provides a refreshing taste and silky broth. Perfect for a special meal or when you need a boost of energy.
Ingredients for Abalone Seaweed Soup- 2 fresh abalones (about 150-200g)
- 2 handfuls dried seaweed (about 20-30g, dry weight)
- Rice water (water used to rinse rice), 6-8 cups (approx. 1.2-1.6L)
- 1-2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2-3 Tbsp soy sauce for soup (Guk-ganjang) for seasoning
- Salt to taste (for final seasoning)
Cooking Instructions
Step 1
Clean the fresh abalones thoroughly by scrubbing them with a brush, paying attention to the area between the shell and the meat. Carefully separate the abalone meat from the shell. Remove the innards and slice the abalone meat into bite-sized pieces, about 1-1.5cm thick. Make sure to remove the abalone’s ‘beak’ as well.
Step 2
Soak the dried seaweed in cold water for about 15-20 minutes until it’s fully rehydrated. Once softened, drain the seaweed well and squeeze out excess water. Cut the seaweed into manageable pieces, about 3-4cm in length. You should have about two handfuls after rehydrating.
Step 3
Now, take a pot suitable for making soup and heat 1-2 tablespoons of sesame oil over medium heat.
Step 4
Once the sesame oil is warm, add the prepared seaweed to the pot. Sauté the seaweed for about 2-3 minutes, stirring constantly, until it wilts slightly and releases a fragrant, nutty aroma. Stir-frying the seaweed is key to developing a deep and clean flavor in the soup.
Step 5
After sautéing the seaweed, pour in 6-8 cups of rice water. Using rice water makes the broth wonderfully rich and smooth, enhancing the natural flavor of the seaweed. Adjust the amount of rice water depending on your desired soup consistency.
Step 6
Once the broth comes to a boil, add 1 tablespoon of minced garlic to infuse the soup with its aroma.
Step 7
Next, add 2-3 tablespoons of soy sauce for soup (Guk-ganjang) to add umami. This soy sauce contributes a deep flavor and color to the miyeokguk. However, adding too much can make the soup look murky, so start with 2 tablespoons and adjust to your taste.
Step 8
It’s best to use salt for the final seasoning rather than relying solely on soy sauce. Salting at the end helps maintain a clear broth color and a clean taste. Before adding the abalone, let the soup simmer gently over medium-low heat for about 10-15 minutes, allowing the seaweed to soften completely and the flavors to meld.
Step 9
Finally, add the prepared abalone to the pot. Cook over high heat for just 1-2 minutes, or until the abalone is cooked through. Be careful not to overcook the abalone, as it can become tough; a short cooking time is essential.
Step 10
And there you have it! A delicious abalone and seaweed soup with its wonderfully chewy abalone and tender seaweed. Isn’t it easy? This soup is not only visually appealing and tasty but also incredibly healthy, like a tonic. Enjoy a satisfying and wholesome meal with this bowl of Jeonbok Miyeokguk. It’s especially delightful when served with rice!
